Sweet Corn Soup Recipe With Ginger, Turmeric and Chilli. Copyright 2020 Terence Carter / Grantourismo. All Rights Reserved.

Gently Spiced Sweet Corn Soup Recipe With Ginger, Turmeric and Chilli Oil

This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

This sweet corn soup recipe with ginger, garlic, turmeric, and chilli oil is a gently-spiced, perfumed Southeast Asian-style soup made for the summer corn season. This quarantine cooking dish was partly inspired by Chinese egg drop soup and partly by the Southeast Asian ingredients of ginger, garlic, turmeric, and galangal that we love so much.

If you’re still staying at home and quarantine cooking – that is, using ingredients that make several dishes or stretching out components of dishes over multiple meals to extend the time between stressful shopping trips – then please add this sweet corn soup recipe with ginger, garlic, turmeric, and chilli oil to your recipe list.

We’re into our third month of quarantine cooking and we’ve got it down to an art. We’re working our way through a list of cooking projects, including baking sourdough and sourdough starter discard recipes, having fun with Cambodian-Australian flavoured meat pies and sausage rolls, testing traditional Cambodian soups and stews and barbecue recipes, and researching, writing and testing recipes for our Cambodian culinary history and cookbook project.

This sweet corn soup recipe with ginger, garlic, turmeric, and chilli oil was made with the last of the sweet summer corn cobs I bought earlier this week. First I made grilled corn on the cob with lime butter and lemongrass mayonnaise, then this grilled corn salad with lime, chilli, lemongrass mayo and sourdough croutons.

Now let’s tell you all about Terence’s sweet corn soup recipe with ginger, garlic, turmeric, and chilli oil.

Sweet Corn Soup Recipe With Ginger, Turmeric and Chilli Oil

Aside from our beautiful sweet corn cobs, one of Terence’s inspirations for this sweet corn soup recipe with ginger, garlic, turmeric, and chilli oil were the contents of our fridge – fresh ginger, galangal and turmeric we had sitting in the vegetable crisper, as well as the last of the chilli oil Terence made a few months ago that he wanted to use so he could make another batch.

Another inspiration were the Chinese corn soups we ate at Chinese restaurants in Australia in the 1970s, which typically featured sweet corn soups. As Australians, living in a country with a long, rich multicultural history, especially an Asian history, we’ve been eating Asian food for most of our lives.

While my family only started cooking with Asian ingredients in the 1970s, and Terence and I began making Asian food – main Thai, Vietnamese, Indian, and Malay – after we moved in together in the mid-1980s, Australians have been growing and cooking Asian ingredients for over 200 years.

Ginger, for instance, which we’ve used in this sweet corn soup recipe, arrived on the First Fleet in 1778. Colonial Australians were also using chillies, fresh, dried, in vinegar, and as a condiment. Six chilli varieties were grown in Sydney in the 1820s. As a newspaper ad in 1825 attests, Sydney’s warehouses and shops stocked “fish sauce, mustard, currie powder, cayenne pepper – spices of all kinds, and ginger…”

Chinese migrants arrived in Australia in the 1800s to work as labourers, farmers and miners, with most coming for the Gold Rush, which boomed in 1851. Many ended up starting market gardens and working as cooks, kitchen hands and hawkers who sold door-to-door. I

It was therefore no surprise that Australia’s first Asian restaurant was a Chinese restaurant called John Alloo’s, opened by Chim Thum Lok in 1853 in the gold mining town of Ballarat, which served both Chinese and European food.

By 1890, a third of all working cooks in Australia were Chinese, running modest ‘cook-shops’, where they’d serve humble meals. Most came from Guangdong, which explains how Cantonese food, including sweet corn soup recipes, came to dominate Chinese cooking in Australia.

During the early 20th century, Chinese restaurants were popping up in almost every Australian suburb and rural town. By 1928, a story in the Melbourne Argus newspaper attests that ‘dim sims’ – a Chinese pork mince dumpling with water chestnuts – were a popular fast food.

And by the 1940s, Chinese restaurants in Sydney’s Chinatown were flourishing, with diners including a mix of Australians, not only of Chinese heritage.

By the time we were growing up in the 1970s, it was very normal for Australians to go out for dinner at their local Chinese restaurant and to cook Chinese meals at home. The Australian Women’s Weekly magazine regularly featured Chinese favourites, everything from fried rice to sweet corn soup recipes.

In Sydney, my family went out for Chinese most Friday nights and that the spread of food Dad and Mum ordered always including a sweet corn and crab soup – and the meal always ended with bowls of fried ice cream. Terence prefers the Chinese egg drop soup to the corn and crab.

The Chinese egg drop soup is a simple comforting corn and chicken soup with spring onions and egg, and occasionally fresh ginger, particularly if it’s being made at home for someone who is sick.

While that soup was one of Terence’s inspirations for this sweet corn soup recipe with ginger, garlic, turmeric, and chilli oil, he skipped the egg as the soup is packed with plenty of flavour and texture. We’re sharing a separate Chinese egg drop soup recipe.

No other notes are needed for this sweet corn recipe as it’s super simple and very straightforward, as you can see, but do let us know if you have any questions in the comments below. Click through for Terence’s chilli oil recipe.

Sweet Corn Soup Recipe With Ginger, Turmeric and Chilli Oil

Sweet Corn Soup Recipe With Ginger, Turmeric and Chilli. Copyright 2020 Terence Carter / Grantourismo. All Rights Reserved.

Sweet Corn Soup Recipe with Ginger, Garlic, Turmeric, and Chilli Oil

This sweet corn soup recipe with ginger, garlic, turmeric, and chilli oil is a sweet, perfumed, gently-spiced Southeast Asian-style soup made for the summer corn season that was partly inspired by Chinese egg drop soup and partly by the Southeast Asian ingredients of ginger, garlic, turmeric, and galangal we love so much.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Australian/Chinese
Servings made with recipe4 people
Calories 1045 kcal

Ingredients
 
 

  • 60 g brown onion - sliced finely
  • 1 tbsp vegetable oil
  • 1 clove garlic - crushed
  • 10 g fresh ginger - cut into matchsticks
  • 10 g galangal - finely chopped
  • 10 g turmeric - finely chopped
  • 2 bird’s eye chillis - seeds removed, finely chopped
  • 400 g BBQ grilled corn kernels
  • 1 l chicken stock
  • 2 green onions - scallions, green and white pieces separated and chopped finely
  • 1 tbsp chilli oil - optional
  • 1 tbsp deep-fried shallots - optional

Instructions
 

  • Heat the vegetable oil in a large soup pot.
  • Add the brown onion, ginger, galangal, turmeric, and corn and stir until the onion is translucent.
  • Add the chillies and the garlic to the mixture, combine, and continue to fry.
  • Add the chicken stock to the pot, simmer for 20 minutes, then taste for seasoning, adding salt or pepper if you like.
  • Distribute between bowls and garnish with green onions and deep fried shallots, and drizzle with chilli oil.

Nutrition

Calories: 1045kcalCarbohydrates: 134gProtein: 39gFat: 46gSaturated Fat: 17gCholesterol: 30mgSodium: 2195mgPotassium: 2340mgFiber: 13gSugar: 37gVitamin A: 1276IUVitamin C: 150mgCalcium: 108mgIron: 10mg

Do let us know if you make our sweet corn soup recipe with ginger, garlic, turmeric, and chilli oil as we’d love to know how it turns out for you.

SHARE ON SOCIAL MEDIA

Lara Dunston Patreon

AUTHOR BIO

Photo of author
A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

4 thoughts on “Gently Spiced Sweet Corn Soup Recipe With Ginger, Turmeric and Chilli Oil”

  1. We made this with leftover corn from a BBQ. Turned out great. The Sichuan chilli oil we made from your recipe really went well with this (of course we did not serve the chilli oil to the kids!)
    We’ll put more corn on the BBQ every time we use it now!5 stars

  2. Hi Kathy, that’s great to hear! Please do try the grilled corn salad as well and let us know what you think. Thanks for dropping by!

  3. I’m going to try the corn soup recipe today. But, I was so appreciative about your historical information and depth of knowledge. So interesting. I’ve signed up for the monthly email.
    Looking forward to it.

  4. Hello Deb, that’s great to hear! It’s been a while between newsletters, but it’s on my to-do list, so you should get one soon. We’d love to know what you think of the soup. Depending on what continent you’re on (whether it’s hot or cold where you are), we also have a recipe for a hearty corn chowder, which you’ll find on the home page. Thank you so much for taking the time to drop by and leave a comment :)

Leave a comment

Recipe Rating